Grilled Salmon in Foil

A piece of salmon topped with fresh herbs and lemon slices rests on a sheet of aluminum foil, ready for cooking.

5 from 1 vote

Make perfectly moist, flavorful salmon with our simple foil packet grilling method. This technique seals in the juices and infuses the fish with your choice of herbs and seasonings, giving you a delicious, fuss-free meal that's ideal for both weeknight dinners and outdoor gatherings.

Prep Time5

Cook Time20

Resting Time5

Total Time30

Course: Campfire Recipes, Main Course

Cuisine: American, Camping

Servings:

Calories: 252kcal

Author: Kita Roberts

Equipment

heavy duty alunumum foil

Ingredients

1 Salmon fillet about .5 lbs
1 Lemon sliced into thin rounds
1 shallot sliced thin
1 tbsp white wine or chicken broth
Fresh Dill
2 tbsp Herb compound butter
Salt and pepper

Instructions

Prep the grill:

Prep the grill for a two-zone fire at around 350 - 375 degrees.
See our notes for gas, charcoal grill, and campfire.

Prep the salmon:

Arrange the lemon slices in the center of a 14” sheet of heavy-duty alinumin foil, about the size of the fillet.
If you have a large fillet, consider cuttingit in half and making two foil packs for easier management.
Lay the shllots and fresh dill over the lemon slices.
Place the salmon fillet, skin side down, onthe lemons and shallot.
Sprinkle with salt and pepper.
Fold the foil up, a little bit and carefully add the wine.
Then fold up the foil around the fish, by folding the long edges over the sides and pinching shut. Then fold up the short edges twice, to seal the fish.

Grill the salmon:

Place the foil pack of salmon on the cool side of the grill.
Close the lid and grill the salmon for 18 to 20 minutes, or until it reaches 145 degrees F with a digital meat thermometer or until it’s cooked through and flakes easily with a fork.
Use a long spatula to transfer the salmon in foil from the grill.
Carefully peel back the foil and top the fish with the compound butter.
Fold the foil gently back over and let it rest for 5 minutes.

Serve:

Carefully open the foil, the steam can be hot.
Use a spatula to lift the salmon out of the foil, removing the skin, if desired, and plating.
Drizzle the salmon with the wine butter drippings and garnish with fresh parsley and freshly ground black pepper to serve.

Notes

For a Gas or Charcoal Grill:

Preheat your grill, clean, and oil the grates.
Create a two-zone fire.
For a gas grill, turn off one of the three or two of the four burners, close the lid and allow the grill to preheat to 350-375 degrees F.
For a charcoal grill, arrange lit charcoal on one side of the grill. Cover with the lid and adjust the air vents. Allow the grill to preheat to 350-375 degrees F.
Prep the salmon as directed in the foil sheets.
When the grill is preheated, place the foil pack on the cooler side of the grill, close the lid, and let the salmon cook as directed.

For a Campfire:

Build a campfire and allow the flames to die down so that they are glowing embers and you can only hold your hand for about 5 seconds 5 inches above the coals.
Arrange a grill grate over the fire, so the coals are about 5 inches below the grate.
Prep the salmon as directed and place it, wrapped in foil, on the grill grates directly over the heat.
Cook the salmon in the foil until it flakes easily with a fork, and reaches an internal temperature of 165°F, about 20 - 25 minutes, depending on the heat of your fire.

Wine Selection: Choose a good quality white wine that complements the delicate flavor of salmon. Because chances are, you’ll serve it with dinner

Herb Choices: Experiment with different herbs in the compound butter such as tarragon or basil for a varied flavor profile.

Foil Sealing: Ensure the foil is sealed tightly to keep the steam inside for even cooking.

Nutrition